Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Ingredients for 4 portions
400g Demetra artichokes with stalk, cooked in oil, garlic and parsley
120g string beans
50g watercress
30g extra virgin olive oil
3g salt and pepper
For the fresh tomato sauce:
20g extra virgin olive oil
5g salt and pepper
80g vine tomatoes
For the vinaigrette:
60g extra virgin olive oil
5g salt and pepper
20g red wine vinegar
1g red shallot
For the garnish:
5g extra virgin olive oil
1g basil
5g radishes
Method
Wash and cut the tomatoes into pieces, liquidise and push through a chinois to remove the skins.
Emulsify the tomato purée in a liquidiser with the extra virgin olive oil and season with salt and pepper. Wash the watercress, dry and flatten the best sprigs.
For the vinaigrette, dissolve the salt in the red wine vinegar, season with pepper and add the shallot and emulsify with the oil. Trim the beans to all the same length and blanch in salted water. Drain and while still hot, dress with the vinaigrette. Cut the artichokes into four segments.
Warm in the microwave for 30 seconds.
Pool the tomato sauce on the plates, putting the string beans at the top, the watercress in the middle and the artichokes around the edge.
Garnish with slivers of radish and basil leaves and complete with a drizzle of extra virgin olive oil and traditional balsamic vinegar from Modena.